Dubai Municipality Person-In-Charge (PIC) Food Safety Exam

Under the Dubai Municipality Food Code, what is the primary legal duty of the designated Person-In-Charge (PIC) in a food establishment?

• ATo personally cook all high-risk dishes served to customers
• BTo ensure food safety practices are implemented, monitored and maintained throughout the…
• CTo act as the cashier and handle all customer payments
• DTo approve the marketing menu and pricing of all food items

According to the Dubai Food Code, what is the temperature danger zone in which food-poisoning bacteria multiply most rapidly?

• ABelow 0°C
• BBetween 5°C and 60°C
• CBetween 60°C and 100°C
• DAbove 100°C

How many principles make up the HACCP food safety management system?

• A5 principles
• B7 principles
• C10 principles
• D12 principles

What is the FIRST principle of HACCP?

• AEstablish corrective actions
• BConduct a hazard analysis
• CEstablish critical limits
• DEstablish record-keeping procedures

A Critical Control Point (CCP) is best defined as a step at which:

• AAny cleaning task is carried out in the kitchen
• BControl can be applied and is essential to prevent, eliminate or reduce a hazard to an ac…
• CFood is delivered to the establishment by a supplier
• DStaff record their working hours

Under the Dubai Food Code, raw foods of animal origin should be cooked to a core temperature of at least:

• A63°C
• B70°C
• C75°C (or an equivalent time-temperature)
• D85°C

What is the minimum temperature at which hot food must be held to remain safe under the Dubai Food Code?

• A45°C or above
• B50°C or above
• C60°C or above
• D75°C or above

Chilled high-risk food must be stored at or below which temperature under the Dubai Food Code?

• A5°C
• B8°C
• C10°C
• D12°C

Frozen food should be stored at which temperature to maintain safety and quality under the Dubai Food Code?

• A0°C or below
• B-5°C or below
• C-12°C or below
• D-18°C or below

Cooked food that was cooled and stored at 5°C is being reheated for hot holding. What core temperature must it reach under the Dubai Food Code?

• A60°C
• B63°C
• C70°C
• DAbove 75°C

How many times may cooked food be reheated under the Dubai Food Code?

• AOnce only
• BTwice
• CThree times
• DAs many times as needed

Using a two-stage cooling process, hot food should first be cooled from 60°C to 20°C within how long?

• A30 minutes
• B1 hour
• C2 hours
• D4 hours

What are the '4 C's' of food safety that the PIC must control to prevent foodborne illness?

• ACost, Cooking, Cleaning, Customers
• BCleaning, Cooking, Chilling, Cross-contamination
• CCutting, Cooling, Counting, Checking
• DCleaning, Counting, Chilling, Catering

Cross-contamination is BEST described as:

• AFood being cooked at too high a temperature
• BThe transfer of harmful bacteria or allergens from one food, surface or person to another
• CFood being stored in a freezer for too long
• DAdding too much salt to a recipe

To prevent cross-contamination in storage, raw meat should be placed where in a refrigerator relative to ready-to-eat foods?

• AOn the top shelf above ready-to-eat foods
• BOn the bottom shelf below ready-to-eat foods
• COn the same shelf, side by side
• DAnywhere, as long as the door is closed

A colour-coded chopping board system is used in Dubai kitchens primarily to:

• AMake the kitchen look organised for inspectors
• BPrevent cross-contamination between different food types
• CIndicate which chef owns which board
• DShow the price category of the food prepared